Khoya adds a shahi touch to this stuffed bottle gourd served with kadhi
BHARWAN LAUKI WITH KADHI
Ingredients
1 medium bottle gourd (lauki)
1 cup yogurt
2 tbsps amaranth (rajgira) flour
100 gms cottage cheese (paneer)
2 medium potatoes, boiled and peeled
2 tbsps khoya
Salt to taste
1½ tsps crushed black peppercorns
3 tbsps oil
4-5 cloves
4-5 green cardamoms
1 inch cinnamon stick
1 tbsp fresh cream
Method
1. Peel bottle gourd, cut into thick roundels and remove seeds from the center to make a hollow.
2. Grate cottage cheese and potatoes into a bowl. Add khoya, salt and 1 tsp crushed peppercorns and mix well, mashing lightly.
3. Stuff the bottle gourd roundel centres with the cottage cheese-khoya mixture.
4. Heat oil in a non-stick pan, add cloves, cardamoms and cinnamon and sauté for a minute. Place stuffed bottle gourd roundels in the pan, cover and cook till the underside turns brown.
5. Put yogurt into another bowl, add amaranth flour, salt and remaining crushed peppercorns and mix well. Add ½ cup water and whisk well to make a smooth batter.
6. Uncover the pan, flip the bottle gourd pieces, cover and cook they are done similarly on the other side.
7. Pour the yogurt mixture in another non-stick pan, and cook, stirring continuously, till the mixture thickens. Add fresh cream and mix well. Simmer for a minute.
8. Put some of the kadhi on a serving plate, arrange the stuffed bottle gourd roundels over it and serve immediately. Serve the remaining kadhi as required.
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